Steamed Squid with Ginger and Spring Onion Recipe

(Muc Hap Hanh Gung)

This dish can served as a starter or as part of a main meal with steamed rice.

Ingredients : Serves 4

500 g

2-5

1

1/2

1

1 tablespoon

Sauce

2 tablespoons

2 tablespoons

2 cloves

2

1

1.5 cm

Squid, cleaned

Ginger knob, peeled and julienned

Spring onion (scallion), cut into 3 cm lengths

Onion, peeled and sliced

Red chili, julienned

Rice wine

Fish sauce

Sugar

Garlic, peeled and finely chopped

Red chili, finely chopped

Lime juice

Ginger, peeled and finely chopped

• Combine all sauce ingredients. Mix well and set aside.

• Slit open squid tubes and flatten.

• Make diagonal cuts on the inner surface then slice.

• Place squid on a deep heatproof (flameproof) plate and cut top with ginger, spring onion, onion and chili.

• Pour rice wine over.

• Steam for 10 minutes.

• Serve hot with sauce on the side.